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The name Antonin Rodet has been rhyming with Mercurey in the heart of the Côte Chalonnaise since 1875, when the house was founded by Antoine Rodet, known as Antonin. The Clos Rodet, a 17th Century bourgeois mansion situated in the heart of the village, is embodying the House’s historical heart, cellar and values. For decades, the visionary Rodet family did not hesitate to invest in one of the oldest terroirs in Burgundy and contributed to the business development of the House, brought the Rodet signature into international markets and enhanced its reputation to become a reference in Mercurey and far beyond the native region. Antonin Rodet Chardonnay and Pinot Noir wines contributed to the international renown of the House whose consecration came with an award at the Universal Exhibition in 1900. Of noble character and fully expressive after traditional winemaking, the House wines reflect their origins with great purity.

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Village Appellation of the Côte de Beaune district (dept. of Côte-d’Or) in Burgundy.

Saint-Romain in the Côte de Beaune stands at the foot of a high cliff but at an elevation which enables it to look out over a wide stretch of countryside. 100,000 years ago, bears and lions roamed here and it has been a focus of human activity since neolithic times. It was one of the first places in Burgundy where Celts and Gallo-Romans cultivated the vine.

The Saint-Romain appellation, instituted in 1947, is for both red (Pinot Noir) and white (Chardonnay) wines.

Grape variety

100% Chardonnay.


A geologist's paradise ! Here we are on the lias (the earliest period of the Jurassic). The vines occupy a sloping site where they benefit from excellent soils. This blend of limestones and marls includes patches of clay which especially suit the Chardonnay grape. The vines face south-south-east and north/north-east at altitudes varying from 280 to nearly 400 metres.

Vinification and maturing

100% hand harvested, the Chardonnay grapes were sorted on a table at their arrival at the winery. After a delicate and slow pressing, the juices were cooled.

The juice were then placed into Burgundian 228L oak barrels to finish the vinification process before an ageing on lees during 14 months and then blended and matured in stainless steel tank for 2 to 3 months.

Tasting notes

Colour: Pale gold flecked with green.
Bouquet: Aromas of lime and white flowers with mineral grace notes.
Palate: In the mouth, it has good minerality, which time will make smoother and mellower.

Wine and food pairing

Its minerality makes it an amiable partner for delicate fish (fried or, better still, steamed). It is also to be enjoyed with poached eggs and seared or marinated vegetables. It goes well with soft-centred cheeses like Camembert, whose creamy texture will be nicely balanced by the slightly mineral acidity of this handsome wine.

Ageing potential

Already pleasant when fresh and young, it can also be kept in the cellar and developp all its potential 5 to 8 years after the vintage.

Serving temperature

Drink ideally at cellar temperature, between 12 and 14°C. (54-57°F.).